“Petits Farcis” or Stuffed Vegetables from Nice

This both unusual and traditional recipe is on the menu at "La Petite Maison de Nicole", one of the restaurants at the Majestic-Barrière Hotel in Cannes which is under the direction of the talented chef Bertrand Schmitt. Peppers, zucchini, eggplants, tomatoes; this dish will delight lovers of Mediterranean flavors.

Dice the meat in 5 x 4 cm cubes. Peel and finely chop the onions. Peel and slice the garlic. In a casserole dish, brown the cubes of veal in olive oil with the onions and garlic. Add the bouquet garni and leave to simmer 2 hours.

Wash the vegetables. Cut the tomatoes in half, remove the seeds, turn them over and dry them for 5 minutes in the oven. Cut the peppers in half, remove the seeds, brush with olive oil, and cook them for 5 minutes in the oven. Cook the whole zucchini in salted boiling water, and then cut them in half. Cut the eggplants in half, cover them in olive oil, and cook them in the oven for around 5 minutes.Hollow out the cooked zucchini and eggplant, and put aside the flesh. Fifteen minutes before the veal finishes cooking, add the diced bread, the Herbes de Provence, and the vegetable flesh. Season. When the veal is cooked, put everything through the mincer (fine setting). Place the vegetables on a baking tray, stuff them with the mince, sprinkle with breadcrumbs and drizzle with olive oil. Brown them in the oven at 200°C.

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